- 2 slices of bacon
- 1/4 cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 teaspoon chili sauce
- Kosher salt
- 8 ounces jumbo lump crabmeat, picked over
- Snipped chives
- Saltines, for serving
How to make this recipe
Preheat the oven to 425°. In a nonstick skillet, cook the bacon over moderate heat until crisp, 5 minutes. Drain, then finely chop.
In a medium bowl, mix the mayonnaise with the olive oil, mustard, lemon juice and chili sauce; season with salt and pepper. Fold in the crab. Spoon the mixture into 12 small ramekins and arrange on a rimmed baking sheet. Bake until lightly browned, 5 to 7 minutes. Garnish with the bacon and chives; serve with saltines.